APPENDIX III
DRAFT CODEX STANDARD FOR BANANAS

(At Step 8)

1. DEFINITION OF PRODUCE

This standard applies to commercial varieties of banana grown from Musa spp. (AAA) of the Musaceae family in the green state, intended for fresh consumption, after preparation and packaging. Bananas intended for cooking only (plantains) or industrial processing are excluded.¹ Varieties covered by this Standard are included in the Annex.

2. PROVISIONS CONCERNING QUALITY

2.1 Minimum Requirements

In all classes, subject to the special provisions for each class and the tolerances allowed, the bananas must be:

• Whole (taking the finger as the reference);
• Firm;
• Sound; produce affected by rotting or deterioration such as to make it unfit for consumption is excluded;
• Clean, practically free from any visible foreign matter;
• Practically free from bruises;
• Practically free from pests and damage caused by pests;
• with the stalk intact, without bending, fungal damage or dessication
• with pistils removed
• free from malformation or abnormal curvature of the fingers
• Free from damage caused by low temperatures;
• Free from abnormal external moisture, except for condensation following removal from cold storage, and bananas packed under modified atmosphere conditions;
• Free from any strange smell;
• In addition, hands and clusters must include:
• a sufficient portion of the crown of normal colouring, sound and free from fungal contamination
• a cleanly cut crown, not beveled or torn, with no stalk fragments

2.1.1 The development and condition of the bananas must be such as to enable them to reach the appropriate stage of physiological maturity corresponding to the particular characteristics of the variety; to withstand transport and handling and to arrive in a satisfactory condition at the place of destination in order to ripen satisfactorily.

¹ Governments, when indicating the acceptance of the Codex Standard for Banana, should notify the Commission which provisions of the Standard would be accepted for application at the point of import, and which provisions would be accepted for application at the point of export.

2.2 Classification

Bananas are classified into three classes defined below:

2.2.1 “Extra”Class

Bananas of this class must be of superior quality and must be representative of the variety and/or commercial type.

The fingers must be free from defects with the exception of very slight superficial defects, provided that these do not affect the general appearance of the produce, the quality, the keeping quality, and presentation in the package.

2.2.2 Class I

Bananas in this class must be of good quality and have the characteristics of the variety.

The following slight defects of the fingers however may be allowed provided that these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package:

• Slight defects of shape or colour;
• Slight defects on the skin due to rubbing and other superficial defects not exceeding 2 cm² of the total surface area;
• In no case may the defects affect the flesh of the fruit.

2.2.3 Class II

This class includes bananas which do not qualify for inclusion in the higher class, but satisfy the minimum requirements specified in Section 2.1 above.

The following defects may be allowed provided that the bananas retain their essential characteristics as regards the quality, the keeping quality, and presentation:

• Defects of shape or colour, provided that the product retains the normal characteristics of bananas;
• Defects of the skin due to scraping, scabs, rubbing, blemishes or other causes not exceeding 4 cm² of the total surface area;
• In no case may the defects affect the flesh of the fruit.

3. PROVISIONS CONCERNING SIZING

For the purposes of sizing bananas of the Gros Michel and Cavendish sub-groups, the length of the fingers is determined along the outside curve from the blossom end to the base of the pedicel where the edible pulp ends and the diameter is defined as the thickness of a transverse section between the lateral faces. The reference fruit for measurement of the length and grade is:

• for hands, the median finger on the outer row of the hand,
• for clusters, the finger next to the cut section of the hand, on the outer row of the cluster

The minimum length should not be less than 14.0 cm and the minimum grade not less than 2.7 cm.

4. PROVISIONS CONCERNING TOLERANCES

Tolerances in respect of quality and size shall allowed for products not satisfying the requirements of the class indicated.

4.1 Quality Tolerances

4.1.1 Extra Class

Five percent by number or weight of bananas not satisfying the requirements of the class but meeting those of Class I, or exceptionally, coming within the tolerances of that class.

4.1.2 Class I

Ten percent by number or weight of bananas not satisfying the requirements of the class but meeting those of Class II, or exceptionally, coming within the tolerances of that class.

4.1.3 Class II

Ten percent by number or weight of bananas satisfying neither the requirements of the class nor the minimum requirements, with the exception of fruit affected by rotting, major imperfections, or any other deterioration rendering them unfit for consumption.

4.2 Size Tolerances

Ten percent in all classes by number or by weight of bananas not satisfying the requirements as regards sizing, but falling within the size immediately below or above those indicated in Section 3.

5. PROVISIONS CONCERNING PRESENTATION

5.1 Uniformity

The contents of each package must be uniform and contain only bananas of the same origin, variety and quality. The visible part of the contents of the package must be representative of the entire contents.

5.2 Packaging

Bananas must be packed in such as way as to protect the produce properly.

The material used inside the packages must be new, clean, and of a quality such as to avoid causing any external or internal damage to the produce. The use of materials, particularly of paper or stamps bearing trade specifications, is allowed provided the printing or labelling has been done with a non-toxic ink or glue.

Bananas shall be packed in each container in compliance with the Code of Practice for the Packaging and Transport of Tropical Fresh Fruits and Vegetables.

5.2.1 Description of Containers

The containers shall meet the quality, hygiene, ventilation and resistance characteristics to ensure suitable handling, shipping and preserving of the banana. Packages must be free of all foreign material and smell.

5.3 Presentation

The bananas must be presented in hands and clusters (parts of hands) of at least four fingers. Bananas may also be presented as single fingers.

Clusters with no more than two missing fingers are allowed, provided the stalk is not torn but cleanly cut, without damage to the neighbouring fingers.

Not more than one cluster of three fingers with the same characteristics as the other fruit in the package may be present per row.

6. MARKING OR LABELLING

6.1 Containers destined for the final consumer

In addition to the requirements of the Codex General Standard for the Labelling of Pre-packaged Foods (CODEX STAN 1-1985), the following specific provisions apply.

6.1.1 Nature of the produce

If the produce is not visible, each package shall be labelled as to the name of the produce and, optionally, that of the variety.

6.2 Non-Retail Containers

Each package must bear the following particulars, in letters grouped on the same side, legibly and indelibly marked and visible from the outside or on accompanying documents².

6.2.1 Identification

Exporter, packer and/or dispatcher.

6.2.2 Nature of the Produce

Name of produce if the contents are not visible from the outside; name of variety or commercial type (if applicable).

6.2.3 Origin of Produce

Country of origin and optionally, district where grown or national, regional or local place name.

² When accepting this Codex Standard, governments should notify the Commission which of these provisions applies.

6.2.4 Commercial Identification

• Bananas in fingers (when appropriate);
• Class;
• Net weight (optional);

6.2.5 Official Inspection Mark(optional)

7. CONTAMINANTS

7.1 Heavy Metals

Bananas shall be free from heavy metals in amounts which may represent a hazard to human health.

7.2 Pesticide Residues

Bananas shall comply with those maximum residue limits established by the Codex Alimentarius Commission for this Commodity.

8. HYGIENE

8.1 It is recommended that the produce covered by the provisions of this standard be packed and handled in accordance with the appropriate sections of the Recommended International Code of Practice-General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 2-1985), and other Codes of Practice recommended by the Codex Alimentarius Commission which are relevant to this produce.

8.2 To the extent possible in good packaging and handling practice, the produce shall be free from objectionable matter.

8.3 When tested by appropriate methods of sampling and examination, the produce:

• shall be free from microorganisms in amounts which may represent a hazard to health;
• shall be free from parasites which may represent a hazard to health; and
• shall not contain any substance originating from microorganisms in amounts which may represent a hazard to health.

ANNEX

List of the main groups, subgroups and cultivars of bananas for dessert